An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Pedro Garcia.
Strawberry Salad
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A refreshing strawberry salad featuring crisp lettuce, sweet strawberries, juicy tomatoes, and julienned vegetables tossed with tangy goat cheese and a simple red wine vinaigrette. This vibrant, contemporary American dish perfectly balances sweet and savory flavors.
A refreshing strawberry salad featuring crisp lettuce, sweet strawberries, juicy tomatoes, and julienned vegetables tossed with tangy goat cheese and a simple red wine vinaigrette. This vibrant, contemporary American dish perfectly balances sweet and savory flavors.
Prepare an ice-water bath; set aside. Bring a small saucepan of water to a boil. Blanch snap peas until bright green and crisp-tender, about 1 minute. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain.
Transfer to a serving bowl. Add pea shoots, snap peas, lettuce, and radishes; set aside.
Prepare Warm Dressing
Heat a large nonstick skillet over medium heat until hot. Arrange pancetta in skillet in a single layer; cook, turning once, until crisp, about 12 minutes. Transfer with tongs to paper towels to drain.
Pour off all but 2 tablespoons fat (if skillet seems dry, add enough oil to total 2 tablespoons fat). Add onions; cook over medium-high heat, stirring often, until tender, about 4 minutes. Add wine; cook until most of liquid has evaporated, about 2 minutes. Add cream, and cayenne, if desired. Cook until liquid is reduced by half, about 4 minutes.
Pour warm cream dressing over greens; toss to coat. Season with salt and pepper, and top with reserved pancetta.
Wash and dry the radishes and keep the greens intact or trim them within 1 inch, then thinly slice the radishes. Transfer the radishes to a medium bowl along with the shallots and salt, toss to combine, and let stand for 5 minutes.
In a bowl, whisk the rice vinegar with the soy sauce and drizzle in the olive oil, whisking until emulsified. Add the cilantro and half the dressing to the radishes and toss gently to combine. Transfer to a platter, top with the goat cheese, and serve the remaining dressing on the side.
